In a separate bowl or container whip the cream to stiff peaks. Add the peppermint extract, agave syrup and salt.
In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth. Fold in the whipped cream by hand. Cover and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft. Small 2 ounce ramekins work well. At serving, sprinkle with the peppermint snow. Red sugar crystals are optional for more color.